Melt butter in a stock pot. Add onion, red pepper and mushrooms. Saute until softened. Sift flour slowly incorporating it into the fat until all absorbed. Add sherry wine and then the chicken broth, carefully incorporating it into the roux. Mixture will be thick. Add the milk all at once and stir until incorporated. If too thick, add a little more milk. It should coat the back of a wooden spoon. Add salt and pepper to taste and frozen peas. Stir and turn down to simmer. Add the chopped chicken and adjust taste and thickness. It should be like a thick stew.

This is Me

I am a follower of Christ. I was a SAHM for 20 years to my two sons, homeschooling both of them through high school. I love my husband who loves me unconditionally and is the nicest person you'll ever meet. My oldest son is 20 and a student in college. My youngest son is 18 and is still figuring out what he wants to do. Living a life of faith is my only goal.